After our day at the beach, Slip and I had long-awaited plans with Amy and Craig. I decided to cook rather than go out, and what’s easier after a long day than chicken parmesan? I can never turn down something with tomatoes and melted cheese, so this was an easy choice. I made a side of angel hair pasta tossed with spinach sauteed in olive oil and garlic, and A&C brought a delicious salad. Portions below are approximate, go with what feels right…
- 4-5 boneless skinless chicken breasts
- 1 cup flour
- 2-3 eggs
- 1 cup Panko breadcrumbs
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper
- Parmesan cheese
- Mozzarella cheese
- Olive oil
- Marinara sauce
- Italian parsley, for garnish
1. Preheat oven to 400 degrees. I would recommend pounding chicken breasts until slightly flattened (I didn’t do this but would in the future). Make your breading station— one shallow bowl filled with flour, salt and pepper, second bowl with eggs, slightly beaten, third shallow bowl with Panko, italian seasonings, salt and pepper, and a dash of Parmesan.
2. Heat some olive oil in a skillet over medium heat. Once it is hot, bread your chicken— first dip in flour, then eggwash, finally breadcrumbs. Cook chicken in pan until both sides are golden and crispy (about 4-6 minutes per side).
3. In a 9x13 baking dish, pour about 1 cup of marinara sauce and spread over bottom of dish. I added in a few grape tomatoes for extra flavor. Add chicken to dish and spoon some marinara over each piece.
Top each piece with lots of mozzarella and parmesan cheese (yum!)
4. Bake in the oven until chicken is cooked through and cheese has melted, about 20-25 minutes. Top with parsley and serve with a little pasta and extra sauce on the side (I am definitely an extra sauce person).